Submitted by Stuart Broz on Thu, 01/12/2012 - 7:54pm
Yesterday, I made a pot roast.
Today, I used the leftover sauce to make a pasta risotto that formed the basis of the world's beefiest mac and cheese.
Submitted by crimfan on Wed, 02/17/2010 - 8:06am
"It" is pulled pork. Ordinarily you'd need a smoker to do this right and that's not a winter kind of thing to do in general, certainly not in the snow-blanketed Northeast (or Mid-Atlantic). This recipe lets you cook pulled pork indoors using your oven.
Submitted by Stuart Broz on Sun, 12/13/2009 - 12:24am
My brother came over for lunch today and brought by the makings of a wonderful latke feast.
We didn't have latkes. By the time we got through with the rest of the food, we were far too full. He kindly left me with potatoes, oil, sour cream, applesauce, and everything else I needed on the condition that I blog about which type of potato was better for latkes: russet or Yukon Gold. He left me with plenty of both.
Submitted by Stuart Broz on Tue, 12/01/2009 - 1:00pm
Growing up, one of my favorite holiday dishes was my great-grandmother's noodle kugel. Kugel is one of those things that has a wide variety of meanings - it roughly translates as pudding or casserole. In my family's case, noodle kugel was a sweet baked dish composed of egg noodles loaded with cream cheese, sour cream, eggs, and pineapples. It is one of the family recipes that I got from my grandfather, though I know that the version that he gave me was changed a bit. Like me, he was a tinkerer with food.
Submitted by Stuart Broz on Sun, 11/29/2009 - 10:53pm
This Thanksgiving, I tried two new dishes, both of which worked as well as I could have hoped. The first of these was a butternut squash dish. My brother had requested squash. I was concerned because we'd already worked out the rest of the menu and it was heavy. I wanted a lighter vegetable in there.
I decided to try to make something light using butternut squash.
I started off with a maple-balsamic dressing: balsamic vinegar, olive oil, maple syrup, a couple cloves of garlic, and some mustard to emulsify it a bit.
Submitted by crimfan on Mon, 11/23/2009 - 6:08pm
As I can't get this in the store, I made some myself. It's decent though it can be bettered, mostly by using different peppers than I had (jalapenos and some smaller bell peppers, I want to switch to serranos).
All vegetables should be cut up into small pieces.
Submitted by crimfan on Fri, 11/20/2009 - 5:39pm
As I said a while ago, I really like almonds. I had some roasted almonds I bought at Trader Joe's a while back which were roasted in olive oil, salt and rosemary. They had this nice rosemary scent which I really liked a lot. These were some kind of special Spanish almonds but I figured it wouldn't be hard to do with regular ones for a lot less. (I should try it with the fancy Spanish almonds.) There are numerous recipes on the web for this sort of thing but here's what I did: